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1
Stir together cumin, oregano, chili powder, and 2 teaspoons salt.
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2
Mix in the olive oil and cilantro.
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3
Use a sharp knife to make shallow slits about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture.
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4
Refrigerate, covered, for 30 minutes to 2 hours.
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5
Toss together cabbage and 1 1/2 teaspoons salt in a medium bowl.
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6
Let sit 30 minutes.
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7
Heat grill (or grill pan) to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 2 to 3 seconds); lightly oil grates.
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8
Place fish, skin side up, on grill.
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9
Cook, without moving fish, until opaque throughout, 3 to 5 minutes.
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10
Carefully flip, using two spatulas if necessary.
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11
Cook until fish flakes slightly when pressed in the center, 5 to 7 minutes more.
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12
Transfer fish to a serving platter; let cool slightly, then shred with a fork into bite-size pieces.
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13
Garnish platter with lime wedges and cilantro sprigs.
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14
Serve warm or at room temperature (within 1 hour).
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15
Allow guests to assemble their own tacos, layering fish with cabbage, avocado, crema, hot sauce, pickled vegetables, and other toppings, as desired.
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16
Combine vinegar, sugar, and salt in a saucepan with the water; bring to a boil over high heat and stir to dissolve sugar.
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17
Add carrots, onions, and jalapenos, and reduce heat to medium-high.
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18
Simmer until carrots are just tender, 10 to 12 minutes.
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19
Pour into a bowl; let cool completely before covering and refrigerating.
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20
(Pickles will keep up to 2 weeks.)
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21
Per Serving (1 taco)
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22
Calories: 184
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23
Saturated Fat: 1g
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24
Unsaturated Fat: 6g
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25
Cholesterol: 60mg
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26
Carbohydrates: 14g
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27
Protein: 15g
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28
Sodium: 404mg
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29
Fiber: 3g
